Fennel & Sopressata salad

How do you prefer to open up your appetite... An antipasto platter, some fresh veggies in a salad, or how about both tossed into one?
  • Serves 4-6
  • Prep time 15 min, Cooking time NONE
  • High in fibers, low in Calories, most definitely fresh
  • Sandwich
  • Salad
  • Salad
  • Pizza
  • Main course
  • Main course
  • Kid friendly
  • Breakfast
  • Appetizers
  • Appetizers
  • Déjeuner
  • Hors d’oeuvres
  • Plaisir pour les enfants
  • Ingredients
    • 1 medium red onion, thinly sliced
    • 1  fennel bunch with leaves
    • 3 oz Roma Sopressata or Roma Calabrese (spicier) , in a chunk or sliced
    • A handfull of fresh parsley leaves, torn into small pieces
    • 2 tsp finely grated lemon zest
    • 2 tbs freshly squeezed lime juice
    • A pinch of salt
    • Freshly ground black pepper
    • A light drizzle of extra-virgin olive oil
  • Preparation
    • 1 Soak the slices of onions in cold water for 10 minutes, then drain, pat dry, and put them in a serving bowl.
    • 2 Peel the tough, stringy fibers from the fennel and slice it thinly on an angle.
    • 3 Dice or slice the chunk of Sopressata or Calabrese
    • 4 Toss the fennel, Sopressata/Calabrese, parsley, lemon zest, and lime juice with the onion. Season with salt, pepper and olive oil.